A bright, tangy bar that blends tender crust and a soft rhubarb filling. Easy to make and great for a snack.
introduction
Rhubarb Dream Bars are tart, sweet, and simple. They have a shortbread-like crust and a soft rhubarb filling. These bars cool well and cut clean. If you like sweet bars with a soft top, try our chocolate chip cheesecake bars for another idea.
why make this recipe
Make this recipe because it uses few ingredients and simple steps. It brings out rhubarb’s tart flavor in a nice, soft bar. You can make it for a picnic, a potluck, or a quick family dessert. It uses common pantry items and fresh or frozen rhubarb.
how to make Rhubarb Dream Bars
Follow the clear steps below. The crust bakes first, then you add the hot crust to the filling and bake again. Let the bars cool fully so the filling sets before you cut them.
Ingredients :
- 2 cups flour
- 3/4 cup powdered sugar
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups rhubarb (diced)
Directions :
Crust Instructions: Mix 2 cups flour, 3/4 cup powdered sugar, and 1 cup softened butter. Press the mix into the bottom of a greased 9×13 pan. Bake at 350°F (175°C) for about 15 minutes or until the edges turn light golden.
Filling Instructions: Whisk 4 eggs, 2 cups sugar, 1/2 cup flour, and 1/2 tsp salt until smooth. Stir in 4 cups diced rhubarb. Pour this filling over the hot crust. Return to the oven and bake at 350°F (175°C) for 25–30 minutes, or until the filling is set. Cool fully before cutting.
how to serve Rhubarb Dream Bars
Cut into squares after the bars cool. Serve at room temperature or chilled. Add a dusting of powdered sugar or a scoop of vanilla ice cream if you like. These bars go well with tea or coffee.
how to store Rhubarb Dream Bars
Store bars in an airtight container in the fridge for up to 4 days. You can also freeze cut bars in a single layer on a tray, then move them to a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Dream Bars
- Use rhubarb that is firm and not overly green for best flavor.
- Dice rhubarb to similar sizes so it cooks evenly.
- Press crust firmly into the pan to avoid a crumbly bottom.
- Bake until the filling no longer jiggles in the center.
- Let cool completely so the filling sets and you get clean slices.
variation (if any)
- Add 1 tsp vanilla to the filling for extra flavor.
- Stir 1/2 cup of chopped strawberries with the rhubarb for a strawberry-rhubarb version.
- Swap powdered sugar in the crust for a little brown sugar for a deeper taste.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before adding to the filling.
Q: Can I reduce the sugar?
A: You can lower sugar a bit, but rhubarb is tart. Taste the filling if you change the sugar amount.
Q: Do I need to line the pan?
A: You can grease the pan well. Lining with parchment makes it easier to lift the bars out.
Q: Can I make this in a smaller pan?
A: Yes. Baking time may change. Use a smaller pan for thicker bars and increase bake time slightly.
Q: How do I know when the filling is done?
A: The filling is done when it looks set and only a small center wobble remains. Edges will look firm.
Rhubarb Dream Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A bright, tangy bar that blends tender crust and a soft rhubarb filling. Easy to make and great for a snack.
Ingredients
- 2 cups flour
- 3/4 cup powdered sugar
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups rhubarb (diced)
Instructions
- Mix 2 cups flour, 3/4 cup powdered sugar, and 1 cup softened butter. Press the mix into the bottom of a greased 9×13 pan.
- Bake at 350°F (175°C) for about 15 minutes or until the edges turn light golden.
- Whisk 4 eggs, 2 cups sugar, 1/2 cup flour, and 1/2 tsp salt until smooth.
- Stir in 4 cups diced rhubarb. Pour this filling over the hot crust.
- Return to the oven and bake at 350°F (175°C) for 25–30 minutes, or until the filling is set.
- Cool fully before cutting.
Notes
Thaw and drain excess liquid if using frozen rhubarb. Press crust firmly to avoid a crumbly bottom.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
